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Abstract

Low-income older adults are at high risk for developing
diet-related chronic diseases. Nutrition education
programs can improve dietary and lifestyle practices,
thereby decreasing the incidence of diet-related diseases.
Focus groups were conducted to gain insight into the
needs and preferences of low-income older adults for
nutrition education. Results were made available for use
in the Smart Choices Nutrition Education Program at
Virginia Tech to aid in the development of nutrition
education programs.

Four focus groups were conducted with a total
of 35 elderly (28 females; 7 males), ages 55-90+ years,
recruited from Congregate Meal Program sites in four
regions of Virginia. Seventeen were African American,
and 18 were non-Hispanic white. Discussion questions
addressed practices for purchasing and preparing foods,
importance of food to health, and preferences for
education methods. The Determine Your Nutritional Health
Checklist of the Nutrition Screening Initiative was used
to assess nutritional risk of the elderly adults. Focus
group discussions were audio-taped and written
transcripts were made for use in data analysis. Themes of
the discussions were identified in that analysis and
reported in the following broad areas: Factors that
Influenced Dietary Practices of Focus Group Participants
and Perceived Needs and Preferences of Focus Group
Participants for Nutrition Education.

All elderly believed that food was important to
their health and were interested in nutrition
education. The predominant theme was the influence of
a health condition on dietary practices. The elderly
made food choices according to dietary restrictions
imposed by their health condition. The most prevalent
health conditions were chronic diseases, primarily
hypertension, diabetes, and hiatal hernia. The majority
(32) were at nutritional risk, with a larger number at
high risk (20) than at moderate risk (12). Food
preferences and sensory attributes of food also were
important to them when making food choices. Some
reported that convenience was important because they did
not want to spend time and effort to purchase and
prepare foods. Some also reported experiencing food
insecurity, primarily from lack of money. The majority
learned about food and cooking from family members, and
only a few learned about nutrition and food choices from
health professionals. Most wanted information about
disease-specific food choices and preparation methods,
and preferred to receive this information during group
discussions because sharing ideas and opinions was an
effective way to learn. Only a few were interested in
television programs, while many were interested in
written materials. Nutrition education programs for
low-income elderly should teach these adults how to
choose and prepare foods that are appealing and
nutritious, as well as within dietary restrictions imposed
by their health conditions. Educators should convey this
information to them in group settings and distribute
written materials, such as pamphlets and brochures, that
outline "how-to" information.